Buttermilk-Brined Fried Chicken with Spiced Cream Gravy

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Tender fried chicken soaked in a tangy buttermilk brine and served with a rich, spiced cream gravy that captures Southern comfort food. This american southern-inspired chicken ready in about 330 minutes pairs bone-in chicken thighs and drumsticks, buttermilk, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 pieces bone-in chicken thighs and drumsticks
• 3 cups buttermilk
• 1 tbsp salt
• 1 tsp, divided black pepper
• 1 tbsp paprika
• 1 tsp garlic powder
• 2 cups all-purpose flour
• 1/2 tsp cayenne pepper
• for frying, about 4 cups vegetable oil
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour (for gravy)
• 2 cups whole milk
• 1/2 tsp fresh ground black pepper
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika

Instructions

1. Step 1: In a large bowl, combine 3 cups buttermilk, 1 tbsp salt, and 1/2 tsp black pepper. Submerge 8 pieces bone-in chicken thighs and drumsticks in the mixture, cover, and refrigerate for at least 4 hours or overnight to tenderize and flavor.
2. Step 2: In a shallow dish, mix 2 cups all-purpose flour, 1 tbsp paprika, 1 tsp garlic powder, 1/2 tsp black pepper, and 1/2 tsp cayenne pepper. Remove chicken from buttermilk, letting excess drip off, then dredge each piece thoroughly in the flour mixture, pressing to coat evenly.
3. Step 3: Heat about 4 cups vegetable oil in a deep skillet or Dutch oven to 350°F. Fry chicken in batches, careful not to overcrowd, for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F. Drain on paper towels.
4. Step 4: For the gravy, melt 3 tbsp unsalted butter in a skillet over medium heat. Whisk in 3 tbsp all-purpose flour and cook for 2 minutes until bubbling and golden, stirring constantly.
5. Step 5: Gradually whisk in 2 cups whole milk, 1/2 tsp freshly ground black pepper, 1/2 tsp onion powder, and 1/4 tsp smoked paprika. Cook, stirring, until the gravy thickens and coats the back of a spoon, about 5-7 minutes. Adjust salt and pepper to taste.
6. Step 6: Serve the fried chicken hot, drizzled with the spiced cream gravy.